Asparagus Frittata – Fresh, Fab and Fast

Whether as a breakfast, lunch, or dinner, this ones satisfies. Using an ovenproof frying pan over low heat, heat 2 tablespoon olive oil. Saute1 small onion (thinly sliced) with 1/2 teaspoon salt. Add 5 to 7 asparagus spears (cut into 3-inch length) and cook for about 3 minutes or until tender. Pour 4 lightly beaten large eggs; cook until almost set but still runny on top, about 2 minutes. Sprinkle 1 cup shredded Gruyere or Swiss cheese over eggs and put in a preheated oven; broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven and slide frittata onto service plate. Cut into wedges. Makes 6.